Ingredients
2 cups plain yogurt2 tablespoons hot pepper sauce3 teaspoons salt2 broiler/fryer chickens (3 to 4 pounds each), cut upCOATING:2 cups all-purpose flour3 tablespoons paprika4 teaspoons cayenne pepper2 teaspoons salt2 teaspoons pepper1 teaspoon dried thymeOil for deep-fat frying
Preparation
In a large bowl, combine the yogurt, pepper sauce and 3 teaspoons salt. Add chicken; turn to coat. Cover and refrigerate 8 hours or overnight.
Drain chicken, discarding marinade. In a shallow bowl, mix flour and seasonings. Add chicken, a few pieces at a time, and toss to coat; shake off excess. Transfer to a 15x10x1-in. pan; let stand 20 minutes.
In a Dutch oven or deep skillet, heat 1/2 in. of oil over medium heat to 350°. Fry chicken, uncovered, until coating is dark golden brown and meat is no longer pink, 7-8 minutes per side, turning occasionally. Drain on paper towels.
